Goat Geiss
This unique and rare and Swiss goat’s milk cheese is made by Gourmino master cheesemaker Michael Hanke and aged in his own cellar, using a traditional alpine smear ripening technique (the same used to mature gruyere). Aged for around 3-4 months, it has an aromatic and fresh goat’s milk character with notes of lavender, white pepper, sage and sweetened condensed milk. The texture is every-so-slightly crumbly with a suppleness that yields palate. This cheese has earned a silver medal twice in 2020 and 2022 at the World Championship Cheese Contest.
A great choice for anyone seeking a non-cow’s milk hard cheese with a well-developed flavour – some find they can more easily tolerate goat’s milk cheese. This is a delightful additional to a cheese platter and is sure to be a talking point – serve with fruit and nut bread, charcoal crackers and fruit jams or honey. It can also be sliced for baguettes, salads or added to grazing boards. Pair with Sparkling wines, Sauvignon Blanc, Pinot Grigio or Ciders.
Region: Combremont-le-Petit, Western Switzerland
Milk: Raw Goat
Rennet: Animal
Size: Approx 250g wedge, cut to order
Rockflower
This unique cheese is inspired by nature and the dairy traditions of Central Switzerland. It’s made by Silvio Schöpfer at Kleinstein mountain dairy, located in the Entlebuch, at the edge of the UNESCO Biosphere and is named after the small yellow alpine flowers which grow in the pastures throughout this region that the dairy cows graze on – Swiss Rockflowers (Primula auricula). Inspired by the recipes and techniques of ancient farmers and shepherds in this region, Silvio, his father Albert and their team reproduce a traditional style of mountain cheese in Rockflower. Smear-ripened and matured for just over a year in mountain cellars, Rockflower is a treat for the senses with a relatively bold, but balanced flavour with a pronounced spicy character and complex notes of cooked cream, umami and pine nuts. Subtly, whispers of fresh milk and alpine flowers hum in the background.
Enjoy Rockflower on cheese boards accompanied by fruit and nut crackers, honeyed walnuts and fig jam; or alongside cured meats on a grazing board. Pair with Chardonnay, Merlot Blends, Belgian style Lambic beer.
Region: Central Switzerland
Milk: Raw Cow
Rennet: Animal
Size: approx 250g wedge, cut to order
Supreme Alps Signature
A Swiss mountain cheese made in the same style as classics such as Gruyere with raw milk from cows grazing on the mountain pastures around Mount Moléson in the Pre-Alps of Fribourg, which peaks at an altitude of 2002 metres. Under the rough natural rind, the texture is smooth, dense and compact with some small tyrosine crystals forming over the 12-month maturation. The interior has a sweet-savoury aroma with hints of tropical fruit and broth, and a rich flavour of roasted nuts, sweet cream and alpine herbs.
Serve on platters with honey, fruit jams and seeded crackers or bread. Pair with craft beers, and aromatic white wines such as Pinot Blanc, aged Semillon and Gruner Veltliner or medium-bodied fruity red wines. Swiss cheeses like this tend to have a less crumbly texture – so a great choice if you are looking for some variety in your hard cheese choice on platters.
Region: Fribourg, Switzerland
Milk: Unpasteurised Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Ur-Eiche
The name Ur-Eiche loosely translates to ‘old oak’, referring to the distinctive character and maturation process for this cheese which is made exclusively with raw milk, the cheese-maker’s own starter culture and rubbed with a solution of oak wood extract during the 10 month maturation. Delightfully smooth and even in texture and smelling faintly of tropical fruit, it’s deeply flavoured with notes of toasted sweet brioche, creamy macadamia nuts, just a whisper of spice and a hint of oak on the end palate. Such a stunning cheese really needs a finishing touch – that’s why the cheese bears an oak leaf pattern. Made by Christa Egli, one of the few female artisan cheese makers in the Swiss alpine area.
Ur-Eiche is a great choice for pre and post dinner cheese platters – serve with light honey, fig jam, fennel seed bread or fruit and nut crackers. Pair with Dry Sparkling wines, Chardonnay, Merlot Blends, Belgian style Lambic beer.
Region: Girenbad, Switzerland
Milk: Raw Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Schallenberg
Hansruedi takes care of the affinage of the Schallenberg cheese himself. During the first day after production the cheese wheels are turned at least once every two hours.
During the following 4 to 6 weeks they are brushed daily with salt water and after that ripened up to 16 months. The cheese dairy has a small cave, so most of the cheeses ripen in the cheese cave of the cooperative in Schangnau. It is located right over the Schallenberg pass about 10 minutes drive from Hansruedi’s cheese dairy.
Taste: Cauliflower with vanilla and toasted nuts
Region: Schallenberg, Switzerland
Milk: Fresh cow milk from dairy cows left to graze naturally (no silage).
Size: approx 250g wedge cut to order
Swiss Cheese Selection
Ideal for entertaining, this is a selection of our most popular Swiss cheeses. Pack includes:
- A packet of Mario Fongo Mini Lingue 100g
- 4 Swiss cheeses 180g /200g each
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: Cheeses cut to approximately 180g-200g unless it’s a portion cheese weighting less. If an advertised cheese is not available, a similar cheese will be substituted. Cheese board, fruit and other equipment including knives and wine glasses shown in picture not included.
Heidi Cheese Line – Alps Design Windscreen
The Heidi Cheese line equipment is specially catered to be both practical and useful for all cheese lovers at home. Designed and crafted in Switzerland to last a life time.
The windscreen can be used with any “open side burn” up to 23cm to protect the flame while using outside.
Pick from our extensive range a burner, cast iron fondue pot and fondue forks.
Tete de Moine (whole wheel only) 800g approx.
Tete de Moine was first crafted by the monks of the Monastry Bellelay in Switzerland more than 8 centuries ago. The rosette – paper thin shaves of cheese are created with the Girolle Cheese Curler . They are a must on a cheese grazing table and cheese board. With a mellow nutty and slightly spicy flavour, every one will not only be amazed by the cheese’s looks but also by the flavour.
Region: Canton of Bern, Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 800g wheel
Gruyère AOP Reserve – Winner World Cheese Awards 2008/2020/2022/2025
Gruyère AOP Vorderfultigen – 18 Months
World Champion Cheese Winner 2025/2026
Crafted in the foothills just south of Bern, this remarkable Gruyère comes from the celebrated Bergkäserei Vorderfultigen, a small alpine cheesemaker known for its dedication to traditional methods and exceptional quality. Aged for a full eighteen months, it displays a beautifully complex character, offering deep caramel and brown-butter notes alongside a savoury, brothy richness that lingers on the palate. The long maturation creates fine, delicate crystals throughout the cheese, giving it a smooth yet satisfyingly firm texture and an elegant, dry finish.
This Gruyère was crowned World Champion Cheese 2025 at the World Cheese Awards in Bern, triumphing over thousands of entries from around the globe. Its win reflects not only the incredible quality of the milk and the precision of the affinage, but also the craftsmanship that has made Swiss alpine cheese revered worldwide.
Perfect on a cheese board, enjoyed with wine, or savoured simply on its own, this Gruyère captures the essence of Swiss tradition and artisanal skill. We are proud to work directly with Bergkäserei Vorderfultigen, allowing us to offer this rare and extraordinary cheese both in-store and online.
Region: Bern, Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Gruyere AOP Surchoix
Le Gruyère AOP, the unique Swiss cheese from the French-speaking part of Switzerland, tastes of delicate mountain flowers and wonderful alpine herbs that are typical for the region. Using fresh raw milk from dairy cows left to graze naturally (no silage). Produced by Urs Leuenberger at Vorderfultigen mountain dairy and Michael Spycher mountain dairy Fritzenhaus.
Region: Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Vacherin Fribourgeois Alpage Slow Food Presidio
Made on the Alps plateau of the Canton of Fribourg, only in the summer months, this cheese is perfect to use in the Fondue dish. Made from a traditional recipe it has a supple texture with a nice creamy finish. *
Region: Fribourg, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
* Warning: This is an extremely smelly cheese!
Hornbacher -Winner World Cheese Awards 2024
Hornbacher is produced by cheese maker Michael Spycher also known for his Gruyere cheese, winning the title “world champion cheese” Made only from summer milk from the surrounding pastures fields, Hornbacher is a semi hard, great melting cheese with a floral and nutty flavour.
Region: Wasen, Switzerland
Milk: Raw Cow
Size: approx 250g wedge cut to order
Sbrinz Alpage Aop Slow Food Presidio
Although not as famous as other Swiss cheeses, Sbrinz has been made for centuries in central Switzerland. It’s a mature cheese with a hard texture and complex round flavour – slightly bitey with a rich, savoury finish and hints of tropical fruits and toasted nuts. Serve on cheese platters and pair with Champagne, fruity white wines, Merlot or craft beer.
Region: Central Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
L’Etivaz Aop
In the 1930s a group of Gruyère makers formed their own co-operative to make L’Etivaz, named for the tiny village around which they all lived. It is made in the style of traditional artisan Gruyère and protected by appellation law which states it can only be made by hand in a copper cauldron with raw milk from cows grazing on Summer alpine pastures (May – October only). L’Etivaz has a rich, nutty flavour with hints of dried fruit, grassy meadows and melted butter. The flavour is round and long-lasting and will be subtly different from wheel to wheel – a true reflection of terroir.
Region: South-western alps, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Appenzeller Extra 8 months +
Appenzeller has been made in the Swiss Alps for over 700 hundred years. It is a bit like a gruyere, but with a more pronounced flavour and rich hints of cream and roasted almonds to finish. It is a great cheese for those who like a full flavour and a smooth, even texture that isn’t crumbly.
Region: Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Fondue Mix 800g
**PRE ORDER ONLY
As the weather cools it’s time to warm up with delicious melted cheese. The perfect winter pick me up Fondue is easy to make and all in one pot. Team up with crusty bread or raw vegetables and enjoy!
We have put together an Ocello Fondue Mix to be enjoyed with friends and family serves 4 to 6 people. This mix includes 400g Gruyère and 400g Fontina. All cheeses are grated and ready for you to add to your pot.
We include:
- The recipe
- 800g of grated cheese 400g Gruyère and 400g Vacherin Fribourgeois
- A garlic glove
- 375ml bottle of Sauvignon Blanc
- A small bag of cornflour
